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Greek Sheet Pan Chicken Dinner

Greek sheet pan chicken dinner with lemon oregano chicken, blistered cherry tomatoes, and crispy-edged potatoes roasted in one pan. Golden-roasted thighs with charred lemon slices and feta that browns under the broiler for extra flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Potatoes and vegetables
  • 1.5 lb baby potatoes halved
  • 1 cup cherry tomatoes
  • 0.5 red onion cut into wedges
  • 1 cup kalamata olives
Lemon and cheese
  • 4 oz feta cheese crumbled
  • 3 lemons 2 sliced, 1 juiced
Dressing and seasonings
  • 0.25 cup olive oil
  • 4 garlic minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 425°F and line a large rimmed baking sheet with foil.
  2. Whisk olive oil, garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper together until combined.
Roast potatoes first
  1. Toss halved baby potatoes with half the dressing and spread on the baking sheet.
  2. Roast for 10 minutes at 425°F, until the potatoes look slightly drier and starting to brown at the edges.
Add chicken and vegetables
  1. Push the potatoes to the sides and nestle the chicken thighs in the center.
  2. Brush the chicken thighs with the remaining dressing, letting any extra dressing drip onto the pan.
  3. Scatter cherry tomatoes, red onion wedges, and sliced lemon around the chicken and potatoes.
  4. Roast for 30–35 minutes at 425°F until the chicken skin is golden and the internal temperature reaches 165°F.
Finish with broiled feta
  1. Scatter kalamata olives and crumbled feta over the top during the last few minutes of roasting.
  2. Broil for 3 minutes, until the feta starts to brown and the lemon slices show charred spots.
Serve
  1. Scatter fresh parsley over the pan and serve directly from the sheet pan while hot.

Notes

For maximum browning, keep the chicken skin side up and avoid overcrowding the pan—use a large rimmed sheet so potatoes and vegetables can caramelize. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 425°F until hot. Freezing is not recommended due to potatoes and feta texture changes. For a lighter option, use low-fat feta and trim any excess fat from the thighs before roasting.